Categories: Cakes 
      Yield: 12 servings 
  
      4    Eggs; separated 
  1 1/2 c  Sugar 
      1 c  Grated carrots 
      1 c  Minced walnuts 
  1 1/2 c  Flour 
      1 ts Baking powder 
    1/4 ts Ground nutmeg 
    1/2 ts Ground cinnamon 
      1 ts Vanilla 
    1/8 ts Salt 
      1 c  Oil 
  2 1/2 tb Hot water 
    1/2 ts Baking soda 
 
----------------------------CREAM CHEESE FILLING---------------------------- 
      8 oz Cream cheese; softened 
    1/2 c  Sugar 
    1/2 c  Strawberry jam  OR 
           -apricot or raspberry jam 
      1 c  Whipping cream; whipped 
           Powdered sugar 
  
  Cream egg yolks with 1 cup sugar until light. Stir in carrots, nuts, flour, 
  baking powder, nutmeg, cinnamon, vanilla, salt and oil. Mix hot water with 
  soda and stir into flour mixture. Beat egg whites until foamy and gradually 
  add 1/2 cup sugar. Beat until stiff and glossy. Fold egg white mixture into 
  flour mixture. Turn into greased 13- x 9-inch pan lined with greased waxed 
  paper and bake at 350F 45 minutes, or until cake tests done. Cool. 
   
  Beat cream cheese with 1/2 cup sugar until smooth and fluffy. 
   
  Remove cake from pan, pull off paper and cool on wire rack. Slice cake in 
  halves horizontally. Cover one half with cream cheese filling, then cover 
  cream cheese with jam. Top with remaining half and frost entire cake with 
  whipped cream sweetened to taste with powdered sugar.